Bean salad with carrots and onions

4 servings
10 min

How to make a bean salad with carrots and onions? Prepare all the necessary products. Beans can be taken regular and boiled beforehand. Canned beans will save cooking time. The recipe used red beans from a can.

Tip the canned beans into a colander and rinse under running cold water.

Peel the carrots and onions, rinse. The amount of carrots and onions can be increased or reduced as you wish.

Cut the carrots into thin bars (vegetables can be crushed in any way that is more familiar to you. It is permissible to grate carrots on coarse grater). Cut the onion into half rings or feathers.

In a thick-bottomed frying pan, heat the vegetable oil. Send the onions and carrots to fry. Determine the degree of roasting for yourself. Vegetables can only be slightly seasoned to transparency or intensively fried until golden.

I prefer onions and carrots to fry over a medium heat for about 5-10 minutes, stirring occasionally.

Cut the cucumbers into strips, cubes or grate on a grater with large teeth. Salted or pickled cucumbers are well suited for lettuce.

Send beans and fried vegetables to a deep container.

Next, add cucumbers to all components.

Rinse and dry the greens. Finely dill and green young onions, send to the salad.

Mix everything well, taste it. Salt and pepper if necessary and stir again.

Salad is ready! You can serve immediately, or let it brew for a while.